Grilled Shrimp and Corn Salad with Zesty Dressing
What You Need
For the Salad
- 4 ears of Dandy Sweet Corn
- 24 large shrimp, peeled, and deveined
- 4 hearts of chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 2 cups sliced cucumber
For the Marinade and Dressing
- ½ cup extra-virgin olive oil
- ¼ cup fresh squeezed lime juice
- Zest from one lime
- 2 tablespoons honey
- 2 tablespoons finely minced fresh cilantro
- 1 tablespoon finely diced jalapeno pepper
- ¾ teaspoon salt
Make It
- In a medium bowl, whisk together all the ingredients for the marinade/dressing. Set aside.
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Rinse the shrimp under cold water and drain. Place them in a shallow bowl and drizzle with 3 tablespoons of the marinade. Transfer to your refrigerator for 15 minutes.
- Meanwhile, preheat your grill to medium-high.
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Brush the corn lightly with some of the marinade/dressing. Add the corn to your pre-heated grill and cook, turning every 2-3 minutes, until lightly charred on all sides. Remove the corn from your grill and place on a cutting board to cool. Once it’s cool enough to handle, slice the kernels off with a sharp knife, discarding the cobs.
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Add the shrimp to your pre-heated grill, discarding any of the marinade/dressing left behind in the bowl. Cook the shrimp for about 2 minutes. Then flip them over and cook for an additional 2 minutes on the second side, or until they are fully cooked. The shrimp are cooked when they turn from translucent to opaque and have some pink/red accents. Remove the shrimp from your grill and set on a plate to cool.
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To assemble the salads, divide the chopped romaine between 4 bowls, then top with the grilled corn kernels, grilled shrimp, halved cherry tomatoes, and sliced cucumbers. Divide the ingredients evenly between the 4 servings and give the remaining marinade a whisk to recombine. Drizzle some over the salads and enjoy immediately!
Recipe by Floating Kitchen
